Korean Army Stew (Budae Jjigae)
Budae Jjigae is also called Korean army stew. Its rich spicy broth is made with aromatics, ground meat, and noodles, topped with sausage, veggies and runny egg yolks. It’s an easy one-pot meal that requires very little prep and is fast to make.
Prep Time10 mins
Cook Time20 mins
Servings: 4 servings
- 1 tablespoon peanut oil (or vegetable oil)
- 1/2 lb (225 g) ground beef (ground chicken or turkey works as well
- 3 green onions , chopped
- 2 cloves garlic , minced
- 1 cup kimchi
- 2 tablespoons Gochujang spicy Korean chili paste
- 4 cups chicken stock
- 2 tablespoons dry sherry (or rice wine)
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 1 (1 lbs / 450 g) block tofu , cubed
- 1/2 lb (225 g) white mushrooms , sliced
- 1/2 lb (225 g) sausage of your choice and/or Spam , sliced (I used both)
- 2 heads baby bok choy , quartered (or 2 cups thinly sliced cabbage)
- 2 packs (6 oz. / 170 g) instant noodles
- 2 eggs (Optional)
Heat oil in a 4-quart (3.78-litedutch oven (or heavy poover medium-high heat until hot. Add the ground meat. Cook and break apart the meat with your spatula, until the meat is mostly cooked through and the surface is lightly charred.
Add the green onions, garlic, and kimchi. Stir and cook for 1 minute.
Add the Gochujang. Stir and cook to coat everything well, 30 minutes or so.
Pour in the chicken stock and use your spatula to scrape the brown bits off the bottom of the pot. Add the dry sherry, soy sauce, sugar, tofu, and mushrooms. Turn to medium or medium-low heat. Simmer, covered, until the mushrooms are cooked, 5 minutes or so.
Add the sausage and Spam. Cook for another 5 minutes.
Add the baby bok choy, Instant noodles, and eggs. Cook covered until the noodles turn tender and the veggies are cooked.
Serve hot as a main dish.
Serving: 4servings | Calories: 522kcal | Carbohydrates: 26.6g | Protein: 39.1g | Fat: 29.1g | Saturated Fat: 8.3g | Cholesterol: 195mg | Sodium: 1353mg | Potassium: 841mg | Fiber: 2.1g | Sugar: 10.1g | Calcium: 12% | Iron: 85%